Looking for an alternative to Kalamata Olives? You’re in the right place! Keep reading for my favourite simple Kalamata Olives substitutes.
What are Kalamata Olives?
Kalamata Olives are the fruit of the olive tree, a hardy shrub originating in the Mediterranean. Raw olives are incredibly bitter so they need to be preserved by either pickling or salting to remove the bitterness and transform them into a briny punchy flavour bomb.
Simple Kalamata Olives Substitutes
1. Feta
This is taking things in a completely different direction but crumbled feta can provide a salty tang and burst of flavour to replace your olives. If I don’t have olives, feta is my first choice.
2. Capers
While olives tend to be stronger and of course more ‘olive-y’, capers will work in most cases where olives are used.
Diced cornichons or gerkins or even dill pickles will provide a little burst of punchy flavour that can work well to replace your olives.
4. Caper Berries
If you do happen to have caper berries, they can be diced and used to replace olives.
5. Roast Almonds or Pinenuts
Roast nuts will provide a similar textural and flavour highlight to a dish that is different from olives yet no less delicious.
6. Fresh Herbs
This is taking things in a completely different direction but torn fresh herbs like basil, flat leaf parsley or tarragon will add a different aromatic flavour highlight to replace the pungent brininess of your olives. In a dish like olive tapenade, the herbs will produce a completely different sauce more like a pesto but it will still be delicious..
Another left field idea, but diced preserved lemon flesh will add a tangy saltiness to your dish in a similar manner to olives. As preserved lemon tends to be super salty, start with less and add more as needed.
8. Sea Salt Flakes
If you don’t have any of the above, a good sprinkle of sea salt flakes will go some way to making up the salty flavour burst of your olives.
How to Store Kalamata Olives
In an airtight container in your pantry. Once a jar of olives is open I keep them in the fridge.
The amazing substitutes for kalamata olives include Maddaleno olives, California black olives, capers, Nicoise olives or French black olives, Gaeta olives, and green olives.
If the Kalamata olive is a red wine olive, then the Castelvetrano is a white wine olive, as its flavor complements the bright, crisp, lighter wine perfectly.
That depends on your personal taste and what you plan to use them for. If you're looking for a mild, versatile olive that can be used in many dishes, black olives are a good choice. However, if you're looking for a more complex flavour and texture, Kalamata olives are definitely worth trying.
Capers, or pickled nasturtium pods, will add a similar salty-sour-bitter flavor note, but won't have the same mouth-feel, nor the umami note, that olives give.
Characteristics. The Kalamata olives are plump, show a dark purple color and have an almond shape. Following processing, the polyphenol level remains high, which translate in a light bitter taste.
Kalamata olives may reduce your risks of heart disease. This is due to the presence of hydroxytyrosol in olives. Hydroxytyrosol is an antioxidant that has been shown to decrease LDL (bad) cholesterol and increase HDL (good) cholesterol levels.
We usually serve them as a snack for a drink or on top of salads, but olives shouldn't be eaten just for the taste. Did you know that experts recommend eating a small handful of olives a day? Eating just 7 olives each day is really good for you!
Kalamata. Often used in Greek salads, Kalamata olives have an intense, slightly salty yet fruity taste. They are a good all-round olive, popular for snacking and also good atop pizza.
Why Are Kalamata Olives So Expensive? The two different methods utilised in making bitter Kalamata olives, cured olives, helps to explain why they are generally more expensive than the average black olives and green olives from Greece.
Although the Kalamata olives are Greek, they are an important part of the Italian culinary tradition. Even some Sicilian olive oils include a blend of Kalamata olive oil. Like many olives, these are too bitter to eat right at harvest. They have to be soaked in a brine or vinegar for about five months.
Like many European food specialties, they benefit from a D.O.P. given by the European Union. Only olives from the Kalamata cultivar, grown in a tight region around the town of Kalamata can be called “Kalamata”. Non-DOP versions exist – you will find them commercialized under names such as Kalamon or Calamat.
Feta. This is taking things in a completely different direction but crumbled feta can provide a salty tang and burst of flavour to replace your olives. ...
Black or Kalamata olives can also bring a pop of brine, but with less caper-like bitterness. Due to the difference in size, substitute one olive for every two capers.
As mentioned before, its unique curing process paves the way for a remarkable flavor profile. Unlike other table olives, which often offer tart and pungent flavors, the Castelvetrano olive is characterized by a natural buttery and creamy flavor, complemented by a mild brininess.
Some people describe kalamata olives as “meaty” because they have a chewier texture than black olives, which are slightly soft. Kalamata olives also have a strong, almost fruity taste because they're tree-ripened. Black olives taste mild and less fruity since they're picked before they're ripe.
Kalamata olives also contain iron, calcium and copper minerals that help with heart health, bone strength and reduced risk of anaemia. Kalamata olives are a good source of vitamins A and E that help maintain healthy eyesight and heart health respectively.
Kalamata olives, for example, are cured in a red wine vinegar brine which helps give them their delicious, almost wine-like flavor. Some producers begin curing in a water bath, and then later shift their olives into a seasoned brine.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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